"The ultimate burger for me is actually a lambburger," - Ted Allen, The Food You Want to Eat.
God, is Ted Allen right? I sat there in awe of this seemingly blasphemous creation and couldn't help from moaning. Unlike other devious ground meat patties that aren't beef, ground lamb actually has enough fat and enough flavor to taste like something. It was, actually, really remarkably good. I ate another to make sure. That one ended up being even better than the previous one.
This recipe didn't seem destined to work. I had to substitute various ingredients, including lemon zest, which I replaced with a splash of white wine vinegar. I also kind of screwed up the accouterments. I didn't have the cucumber to make the yogurt sauce, and I didn't think it would be wise to top my burger with a tomato considering the salmonella outbreak. So I just treated this guy like I would any normal beef burger and topped with a squirt of ketchup and a smear of Dijon mustard. Like I mentioned before, everything somehow combined to make a truly memorable burger.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- Yield:4 burgers
- 1 pound ground lamb
- 1 teaspoon capers
- grated zest from 1 lemon
- 1 Dijon mustard
- Pinch of parsley, chopped
- 2/3 kosher salt
- 1/8 teaspoon black pepper
- 4 buns
- Canola oil
Gently mix together the lamb, capers, lemon zest, mustard, parsley, salt, and pepper. Form into 4 loose patties.
Get out two saute pans. Place one of medium-high heat and the other medium. Pour in a tablespoon or so of canola in each pan and swirl to coat the bottom. Set a couple patties in the very hot pan. Cook for two minutes on each side. Then transfer to the cooler pan and cook for another 2 minutes, but just on one side. Repeat with the other patties.
Stick the patty in a bun and top with what you like. Yogurt works well, as does ketchup.